I was out of town that weekend, but FH agreed to attend on my behalf. I wasn’t quite trusting enough to lend him my camera (we often joke how shaky his hands are), so he brought along his own point and shoot camera.
Once there, he was given a private tour of the new store. When he came back, he had a wealth of information. Here are some of the highlights he gleaned from the tour:
My favorite brownie recipe just got better.
A few weeks ago I discovered Baked Brownies and completely fell in love. Several people then suggested I try the Sweet and Salty Brownies from Baked Explorations, which is a variation on the Baked brownie that adds a layer of salted caramel.
I was a little hesitant to try this out at first. I’ve had other desserts with salted caramel and haven’t really enjoyed it. And I was afraid adding caramel to the brownies would be too sweet and overpowering.
But I decided to give it a go this weekend and find out once and for all whether I liked it. And it turns out the creators of Baked Explorations know what they are doing. These brownies are even more amazing than the original.
It’s lychee season!!!
As you can tell I’m super excited. Every summer I eagerly anticipate the arrival of many fruits, but the two most in particular that I love are cherries and lychees. Lychees are generally available around here in San Diego in late July through mid August.
Lychee tend to look slightly different depending on what country they are imported from. These ones I photoed, I purchased from Ranch 99, and they were imported from Taiwan. I absolutely love the red hue of the skin.
For those unfamiliar with lychee, it’s a tropical fruit (originally from China) that is usually a little bigger than the size of a cherry (around 1 1/2 times bigger). It has an exterior shell which you must peel off. The flesh is translucent. When you bite into it, juices will immediately squirt out. The juice of the lychee is syrupy sweet so it’s almost like eating candy rather than eating fruit.